Rhubarb Upside Down Cake
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| ⅔ | cup |
sugar
granulated |
|
| 1 | pound |
rhubarb
trimmed about 10 stalks |
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| Cake | |||
| ½ | cup |
butter
softened |
|
| ¾ | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
orange zest
grated |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 158 | ml |
sugar
granulated |
|
| 453.6 | g |
rhubarb
trimmed about 10 stalks |
|
| 7.5 | ml |
orange zest
grated |
|
| Cake | |||
| 118 | ml |
butter
softened |
|
| 177 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
orange zest
grated |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
yogurt, plain
|
|
Directions
Grease sides of 9" springform pan; pour in butter and sprinkle with sugar.
Cut rhubarb into 2 inch pieces.
Arrange in tight rows in bottom of pan, starting with middle three rows and trimming to fit.
Chop remaining pieces coarsely; sprinkle on top with orange rind, set aside.
CAKE: In large bowl, cream butter with sugar until fluffy.
Beat in eggs, one at a time and vanilla.
Stir together flour, baking powder, baking soda, orange rind and salt.
Stir half of the flour mixture into creamed mixture; stir in yogurt and remaining flour mixture.
Spread carefully over rhubarb, mounding higher at edges, Wrap foil around bottom of pan and set on baking sheet.
Bake in 350℉ (180℃) oven for about 1 hour or until cake springs back when lightly touched.
Let cool on rack for 15 minutes.
Invert cake on serving platter.
Serve warm.
